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Cappuccino Cheesecake with Fudge Sauce

Yield 16 servings

Ingredients

  • 1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies)
  • 3 tablespoons butter or stick margarine, melted
  • 2 tablespoons sugar
  • Cooking spray
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 (8-ounce) blocks fat-free cream cheese
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese
  • 2 large eggs
  • 2 large egg whites
  • 2 tablespoons instant espresso or 1/4 cup instant coffee granules
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups fat-free hot fudge topping, divided

Nutrition Information

  • calories 313
  • caloriesfromfat 30 %
  • fat 10.3 g
  • satfat 5.9 g
  • monofat 3 g
  • polyfat 0.7 g
  • protein 9.9 g
  • carbohydrate 44.1 g
  • fiber 1.1 g
  • cholesterol 60 mg
  • iron 0.7 mg
  • sodium 468 mg
  • calcium 130 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.

  3. Preheat oven to 450°.

  4. Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450° for 10 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.

  5. Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.